Monterey Bay Spice Co. - Mace Mace Bulk Discounts: 5 or more = 10% OFF|25 or more = 15% OFF Myristica fragrans plant overview warm and spicy mace Mace is a spice made from the dried and ground leathery outer covering of the fruit of an Indonesian tree. Technically called the arillus, this outer covering protects the common nutmeg, from which another popular spice is obtained. Mace is bright red when fresh, but dries to a dull orange color and becomes quite brittle. The spice is widely used in Asian and Middle Eastern cuisines. It is also used as a baking spice to add warm flavor to breads, cakes and cookies. See also nutmeg . Clicking "learn more" next to each variety will take you to individual product pages for details. 01. Nutmeg: A Bit of Botany a little botanical information on nutmeg (mace) description Mace is the dried "lacy" reddish webbing or aril of the nutmeg seed from the nutmeg tree, Myristica fragrans, a member of the Myristicaceae family.

Nutmeg and mace have similar flavors, with nutmeg being slightly sweeter and mace being a more delicate flavor. Mace is often used in recipes for the bright orange, saffron -like hue it gives. The tree from which they are produced is a small evergreen, not more than 40 feet in height, with smooth, grayish-brown bark, which is green on the younger branches. The alternate leaves are oblong-ovate, acute, entire, smooth, and dark-green. Nutmeg tree flowers are very small and unisexual. Nutmeg tree fruit is smooth and yellow, each resemble a pear grooved by a longitudinal furrow. The fruit contains a single erect seed about 1 1/4 inch long, the nucleus of which is the wrinkled nutmeg, and the crimson, fleshy, webbed covering being the mace. common names & nomenclature for mace Mace comes from the Latin maccis and French macis, both of which refer to the mace spice covering the nutmeg.

mace is also known as: rou dou kou, macis, muscadier common names & nomenclature for nutmeg The name nutmeg is from the Old French for "hard aromatic seed of the East Indies”. nutmeg is also known as: nux moschata, myristica officinalis, myristica aromata, myristica 02. Nutmeg: Where in the World habitat and range for nutmeg (mace) Myristica fragrans is an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. 03. considerations on growing and harvesting nutmeg (mace) climate Mace, Ground | McCormick Rate it Mace, Ground An aromatic golden brown spice obtained from the dried aril (net-like sheath) which covers the Nutmeg seed, Myristica fragrans Houtt. Mace is yellowish-tan to reddish-tan in color, made up of flat, hornlike, shiny branched pieces with a fragrant, nutmeglike aromatic odor and warm taste.

Mace and nutmeg are from the same tree, a large evergreen tree native to the Moluccas Islands and the East Indian Archipelago. • Substitute 1/4 tsp. Ground Mace for 1/4 tsp. Ground Nutmeg. • Add 1/4 tsp. to batter for a 2-layer chocolate cake. • Add a pinch to lemon glaze, baked custard, sliced fresh fruit or fruit salad dressing. • Use in pound cake, cakes, cookies, coffee cakes, brownies, nut breads, Danish pastries, fruit pies, steamed pudding or puddings. • Use on fish or poultry dishes such as creamed chicken or turkey. • Add to spinach, carrots, asparagus, sweet potatoes and yellow vegetables. • Sprinkle on hot chocolate, eggnog and milk shakes. Featured Recipe Myristica - definition of Myristica by The Free Dictionary Myristica - definition of Myristica by The Free Dictionary Related to Myristica: Myristica fragrans ThesaurusAntonymsRelated WordsSynonymsLegend: Noun 1.

Myristica - type genus of Myristicaceae; tropical Asian evergreen trees with small white or yellow flowers followed by fleshy fruits family Myristicaceae , Myristicaceae , nutmeg family - family of aromatic tropical trees with arillate seeds Myristica fragrans , nutmeg , nutmeg tree - East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: AMPK and aging MAL-A is a plant derived diarylnonanoid, purified from fruit rind of the plant Myristica malabarica whose anti-cancer activity has been demonstrated in leukemic cell lines, the modality of cell death being apoptosis.

The variable chemotherapeutic response of Malabaricone-A in leukemic and solid tumor cell lines depends on the degree of redox imbalance As she narrates, she has treated most of her clients using a suppository which she prepares at home from the following components: Nigella sativa, Cuminum cyminum, Sesamum indicum, Cicer arietinum, Ervum lens, honey, Myristica fragrans with Nerium oleander, Trigonella foenum-graecum, Cherry prunus, and a piece of unwashed wool (Figures 1, 2, and 3).

The treatment of infertility using ethnomedical practices in northern Jordan: a medical anthropological study Remedies: Abrotanum, Acalypha, Apis, Aranea, Arsenicum lodatum, Atrax, Balsamum, Brucea, Bromium, Calcarea lodata, Calcarea Phosphorica, Cereus Bonplandii, Cimicifuga, Cistus, Coccus Cacti, Coffea, Drosera, Elaterium Euonymus, Ferrum lodatum, Ferrum Phosphoricum, Fluoric Acid, Ginseng, lodum Kali Phosphoricum, Lactrodectus, Magnesia Phosphorica, Mygale, Myristica, Myrtus Communis, Natrum Phosphoricum, Oleander, Phelandrium, Phosphorus, Pix, Rumex, Salix Niger, Sambucus, Senega, Succinic Acid, Tarantula, Theridion, Ustilago, Verbascum, Vespa.

Nutmeg and Mace Nutmeg and Mace by Ammini Ramachandran Nutmeg and mace are two spices obtained from the same tree- Myristica frafrans the nutmeg tree. Nutmeg is the seed kernel inside the fruit of the nutmeg tree and mace is the lacy covering on the kernel. The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands). The tree thrives in tropical landscapes near the sea. Main producing countries today are Indonesia (East Indian Nutmeg) and Grenada (West Indian Nutmeg). Indonesian nutmegs are mainly exported to Europe and Asia, Grenada nutmeg is mostly exported to the USA. The nutmeg seed is encased in a small yellow fruit. When the fruit is mature it splits in half to expose a bright red covering over the seed. Mace is the bright red lace encasing the brown nutmeg in irregular, fleshy lobes. After harvesting the net like covering is removed and dried in the sun. As it dries, it develops an aroma but loses its bright red color.

Mace from the West Indies is yellowish brown in color while mace from East Indian nutmeg is orange red when dried. The yield of mace is much less than nutmeg. Under the red covering is the dark shiny nut which contains the oval shaped nutmeg seed. The hard seed is also dried until the nut rattles inside. Later it is crushed in a nut cracking machine to extract the nutmeg. Nutmegs are graded according to their size. Other commercial products produced from the nutmeg tree include essential oils, extracted oleoresins, and nutmeg butter. The essential oil is extracted by steam distillation of ground nutmeg and is used in the perfumery and pharmaceutical industries. The pulp of the nutmeg fruit is tough, sour, and almost woody. In Indonesia it is used to make a jam with pleasant nutmeg aroma. Nutmeg is usually sold without the mace or hard shell. It is sold both as a whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Nutmeg has a delicate, warm, and sweet flavor. Nutmeg and mace are very aromatic spices, and should be used sparingly.

Dried mace is easy to crumble with hand. Whole nutmeg keeps indefinitely and may be grated as necessary. Fresh-grated nutmeg and mace have more flavor and aroma than ground. When ground, they tend to lose flavor quickly. Store both mace and nutmeg away from sunlight in airtight containers. The flavor of mace is similar to nutmeg; however it is lighter and a little more delicate. Mace is used in soups and sauces, various sweet and savory dishes and also wine mulling mixtures. Nutmeg has a more robust flavor and it is also used in a variety of sweet and savory recipes. In Western cuisines it is mainly used in cakes and stewed fruits and also to flavor Béchamel sauce. The Dutch use it in cabbage, potato and other vegetables as well as to season meat, soups, stews and sauces. It is used to flavor Italian mortadella sausages and Scottish haggis. It is often included in the Moroccan spice blend ras el hanout. In Arab countries and northern India nutmeg is used in preparing delicately flavored meat dishes. Nutmeg is an ingredient in certain varieties of Japanese curry powder.

Mace and nutmeg may be substituted for each other in recipes. You will probably need a little less nutmeg than mace as its flavor is more full-bodied. According to ancient Indian herbal medicine ayurveda, nutmeg is a warming spice that contributes the pungent, bitter and astringent tastes. It is used as a natural sleep aid taken in warm milk before bedtime. It is also believed to stimulate appetite and digestion. In south India babies are fed an herbal concoction before they are fed solid food. It is made by scraping nutmeg, kadukka (Terminalia chebula ) and a bitter tasting spice called vayambu (acorus calamus) on a stone with a few drops of water. It is then mixed with honey and fed to the baby to make its digestive system strong. It is also believed that this combination has a positive effect on mental development of the children. Nutmeg was a costly spice during the Middle Ages. It was introduced to Europe by Arabs in the eleventh century during the profitable Indian Ocean trade. The Arabs were the exclusive importers of the spice to Europe up until Vasco de Gama reached the Moloccas and claimed the islands for Portugal.

By the 17th century the trade was dominated by the Dutch. The demand for the spice skyrocketed in Europe. With production under their monopoly, the Dutch dictated the price of Nutmeg and it brought enormous profits to their coffers. In the eighteenth century the French successfully smuggled the seeds and broke the Dutch monopoly. In 1796 the British took control of the Moloccas and expanded nutmeg cultivation to other East Indian islands and then to the Caribbean. Nutmeg cultivation became very successful in Grenada. Spinach and Ricotta Crepes 2 cups of finely chopped and cooked spinach 2 teaspoon melted butter ½ teaspoon crushed black pepper ¼ teaspoon freshly grated nutmeg Salt to taste ¾ cup drained fresh ricotta cheese 1teaspoon lemon zest 6 medium sized cooked crepes 3 table spoons freshly grated Parmigiano-Reggiano cheese Pre-heat the oven to 350. Drain and squeeze out the excess water from cooked spinach. Heat the melted butter in a skillet and add spinach. Sprinkle black pepper, salt, and nutmeg and stir well. Remove the pan from the stove and fold in ricotta and lemon zest. Divide the spinach mixture into six portions.

Place one portion in the middle of a crepe and fold in both sides. Repeat with the remaining crepes. Place the filled crepes on a baking sheet and sprinkle Parmigiano-Reggiano cheese on top. Place the baking sheet in the hot oven and heat the crepes until cheese is melted (2 to 3 minutes). Serve warm along with a green salad. A financial analyst turned freelance food writer, Ammini Ramachandran, writes about the history, culture and cuisine of her home state Kerala, India, on her web site . Her first book,“Grains, Greens and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy,” (iUniverse paperback). was published in 2007. Her recipes and articles have been featured in The Providence journal, Flavor & Fortune, , and . She is a member of the International Association of Culinary Professionals and Culinary Historians of New York. Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend: Search for something else: Nutmeg Nutmeg Processing & value addition About the crop The nutmeg tree is unique among spices as the donor of two distinct spices of commerce. Nutmeg is the seed of an apricot-like fruit of the nutmeg tree and mace is its aril a thin leathery tissue spread over the seed coat. Both spices are strongly aromatic, resinous and warm in taste. Mace is generally said to have a finer aroma than nutmeg. Nutmeg quickly loses its fragrance when ground. Commercial part of this tree spice is seed. Naturally, nutmeg is limited to the Banda Islands, a tiny archipelago in Eastern Indonesia (Moluccas). Characteristics The nutmeg tree is a large evergreen tree spice belonging to Myristicaceae family and grows to a height of about 18 m. It produces fruits eight to nine years after planting. The fruit of nutmeg tree, which is similar in colour and size to apricot, splits when ripe revealing the brilliant red arils encasing the brown nut. The red arils on drying become orange in colour and are the mace of commerce. The nut is also dried until the kernel inside rattles.

Area, production and productivity of nutmeg in India Year Area, production and productivity of nutmeg in Kerala Year Crop Management Climate and soil Nutmeg requires a hot, humid climate without pronounced dry season, with an annual rainfall of 150 cm and more. It grows well from sea level up to about 1300 m above sea level. Areas with clay loam, sandy loam and red laterite soils are ideal for its growth. The soil should be rich in organic matter and well drained. The tree prefers partial shade. Sheltered valleys are the best suited. It can be grown up to about 900 m above MSL. Both dry climate and water logged conditions are not suitable for nutmeg cultivation. Variety IISR-Viswashree is the only known variety. Important characters are early bearing with potential yield at 25th year. Fruits in clusters (4-5). Nut dry recovery 70%, Mace dry recovery 35% yield from 8th year old tree-1000 fruits; 1.33 kg mace;9kg dry nut. Production of quality planting materials Fully ripened tree-burst fruits are selected for raising seedlings.

The fleshy rind and the mace are removed before sowing. The seeds should be sown immediately after collection. If there is any delay in sowing, the seeds should be kept in baskets filled with damp soil. The seedbeds of 100-120 cm width, 15 cm height and of convenient length may be prepared in cool and shady places. A mixture of garden soil and sand in the ratio 3:1 may be used for preparing nursery beds. Over this, sand is spread to a thickness of 2-3 cm and the seeds dibbled 2 cm below the surface at a spacing of about 12 cm on either side. Seeds germinate within 50-80 days after sowing. When the plumule produces two elongated opposite leaves, the seedlings are to be transferred from beds to polybags. Planting Since the nutmeg trees require shade, suitable fast growing shade trees like Albizia, Erythrina etc. are planted in advance. Banana can also be grown as a shade crop in the early stages.

Pits of 90 x 90 x 90 cm are dug at a spacing of 8 x 8 m with the onset of southwest monsoon. The pits are filled with topsoil and compost or well-decomposed cattle manure and seedlings are planted.As nutmeg is cross-pollinated, considerable variations are observed in the crop. The plants differ not only for all aspects of growth and vigour, but also for sex expression, size and shape of fruit and quantity and quality of mace. An important problem in nutmeg cultivation is the segregation of seedlings into male and female plants resulting in about 50% unproductive male trees. The only alternative is to adopt vegetative propagation either by top-working male plants or using budded or grafted plants. Epicotyl grafting Due to sex problems and long prebearing period of seedlings, now-a-days grafts are preferred for planting. For raising rootstocks, naturally split healthy fruits are harvested during June-July. The seeds are extracted from the pericarp and sown immediately in sand beds of convenient length, 1 to 1.5 m width and 15 cm height. Regular watering is necessary for good germination.

Germination may commence from about 30th day and last up to 90 days after sowing. About 20 days old sprouts are transplanted to polythene bags containing a mixture of soil, sand and cow dung (3:3:1). The selected rootstock at the first leaf stage should have a thick stem (diameter of 0.5 cm or more) with sufficient length so as to enable to give a cut of 3 cm length. Scions from upright growing shoots with 2-3 leaves, collected from high yielding trees can be used for grafting. The stock and scion should approximately have the same diameter. A “V ” shaped cut is made in the stock and a tapered scion is fitted carefully into the cut. Bandaging at the grafted region may be done with polythene strips. They are then planted in polythene bags of 25 cm x 15 cm size containing potting mixture. The scion is covered with a polythene bag and kept in a cool shaded place protected from direct sunlight.

After 1 month, the bags can be opened and those grafts showing sprouting of scions may be transplanted into polythene bags, containing a mixture of soil, sand and cow dung (3:3:1) and kept in shade for development. The polythene bandage covering the grafted portion can be removed after 3 months. During grafting, precautions should be taken to prevent wilting of scions and to complete the grafting as soon as possible. The grafts can be planted in the field after 12 months. Cultivation practices Preparation of land and planting Planting in the main field is done at the beginning of rainy season. Pits of 0.90 m x 0.90 m x 0.90 m size are dug at a spacing of 8 m x 8 m and filled with organic manure and soil about 15 days earlier to planting. For planting plagiotropic grafts, a spacing of 5 m x 5 m has to be adopted. A male plant has to be planted for every 20 female plants in the field. After cultivation The plants should be shaded to protect them from sun scorch during early stages.

Permanent shade trees are to be planted when the site is on hilly slopes and when nutmeg is grown as a monocrop. Inter cropping Nutmeg can best be grown as an intercrop in coconut gardens that are more than 15 years old where shade conditions are ideal. Coconut gardens along river beds and adjoining areas are best suited for nutmeg cultivation. Irrigation is essential during summer months. Nutrient management Apply 10 kg cattle manure or compost per seedling during the first year. Increase the quantity gradually till a well-grown tree of 15 years and above receives 50 kg of organic manures per year. Apply N:P2O5:K2O @ 20:18:50 g/plant during the first year. This may be doubled in the next year. Gradually increase the N:P2O5:K2O dose to 500:250:1000 g/plant/year to obtain full dose from 15th year onwards. Harvesting Fruits are available throughout the year, but the peak period of harvest is fromJune to July . When fruits are fully ripe, the nuts split open.

These are either plucked from the tree or allowed to drop. The two major products are nutmeg and mace. Dried nutmeg and mace are directly used as spice and also for the preparation of their derivatives. After de-rinding the nutmeg fruit, red feathery aril (mace) is separated from pericarp. The mace is detached, flattened and dried under sun on mats for 3-5 days. The nuts are dried in the sun for six to eight days till they rattle in their shell. They are stored in warm dry place prior to shelling. Processing and value addition Oleoresin Nutmeg and mace oleoresins are prepared by extracting the ground spice with organic solvents. Yield of oleoresin is 10-12 per cent for nutmeg and 10-13 per cent for mace. Mace oleoresin possesses a fine, fresh fruity character. Nutmeg butter Nutmeg contains 25-40 per cent of fixed oil that can be obtained by pressing the crushed nuts between plates in the presence of steam or by extracting with solvents.

The product, known as nutmeg butter, is a highly aromatic, orange coloured fat with the consistency of butter at ambient temperature. Nutmeg oil This is obtained as pale yellow to white volatile liquid possessing a fresh warm aromatic odour. The yield ranges from 7 to 16 %. The unshelled nuts are coarsely crushed in a mechanical cracker and steam distilled. Mace oil The mace yields 4-17 % colourless to pale yellow liquid possessing organoleptic properties similar to nutmeg oil. Nutmeg and mace oil are also used for flavouring. Spice Pages: Nutmeg & Mace (Myristica fragrans) Ripe nutmeg fruit with visible mace Nutmeg tree with almost ripe fruits Nutmeg and mace became known in Europe com­paratively late because of the very limited geo­graphical dist­ribu­tion of the nutmeg tree. Only in the 11.th cen­tury it was intro­duced to Euro­pean markets by Arab traders; it was first used chiefly for fla­vouring beer (see gale ). The spice was thought to originate from India.

View of Banda Neira from the sea side Although nutmeg was available in Europe since the 13.th cen­tury, signi­ficant trade started not before the 16.th cen­tury, when Portu­guese ships sailed to India and further, to the famed Spice Islands (Moluccas), today the Maluku province in Eastern Indo­nesia. During the 17.th century, the Dutch suc­ceeded in mono­polizing the nutmeg trade, as they did with cloves . Keeping the mono­poly was easy as the Banda islands, the only place where nutmeg grows naturally, were so tiny and isolated. The Dutch fort Belgica; in the background, the vulcano Gunung Api View of Banda Neira from the sea side VOC coin The natives, unwil­ling to co­operate with the Dutch colonial regime and its governor Jan Pieters­zoon Coen, were nearly ex­termi­nated: Only a few hundred of former 15000 Banda­nese survived the 1621 war and fled to the more Southern Tanim­bar archi­pelago.

Arab traders and Chinese workers came to fill up population, working force was cheap because of slavery, and thus nutmeg production brought enormous profits despite the expensive wars. This was simply because the demand for nutmeg in Europe was constantly high during the whole 17.th century and the Dutch East-India Company (Ver­eenigde Oost­indische Compagnie, VOC) could dictate the prices at will. This situation changed only in the 18.th century, when the French succeeded in smuggling nutmeg trees from the Bandas and thereby broke the Dutch monopoly. Streetlight in Banda Neira: Note the base in the shape of an upside–down nutmeg fruit.

A monument for clove and nutmeg in the center of Ternate city VOC coin To any vis­itor of the beauti­ful Banda islands, nutmeg’s history is still present: An ethni­cally diverse popu­lation, a Chinese temple side– to–side to the mosque, European- style street­lights with their bases shaped like a ripe nutmeg, beautiful colonial houses now in­habited by locals, a domi­nating Dutch fort (benteng belgica) and a city museum showing both greatly decorated colonial living rooms and paintings of the cruel wars — all these are witnesses from a time when the Bandas were the center of Dutch power and interest, and not just a romantic and quiet archi­pelago, far away from economical or political importance. Today, nutmeg’s popularity has shrunken and the spice is less used, still most in Arab countries, Iran and Northern India, where both nutmeg and mace appear in delicately- flavoured meat dishes.

The Northern Indian spice mixture garam masala (see cumin ) also may contain nutmeg or mace, as well as compositions of Morocco (ras el hanout, see cubeb pepper ), neighbouring Tunisia (gâlat dagga, see grains of paradise ) and Saudi Arabia (baharat, see paprika ). Streetlight in Banda Neira: Note the base in the shape of an upside–down nutmeg fruit. A monument for clove and nutmeg in the center of Ternate city In Western cuisine, nutmeg and mace are more popular for cakes, crackers and stewed fruits; nutmeg is some­times used to flavour cheese (fondue, Béchamel sauce). The com­bination of spinach with nutmeg is some­what a classic, especially for Italian stuffed noodles, e. g., ravioli. The greatest lovers of nutmeg in today’s Europe, though, are the Dutch. They use it for cabbage, potato and other vegetables, but also for meat, soups, stews and sauces. Nutmeg is the charac­teristic flavouring of sauce Béchamel (white sauce), which despite its French name is today common to several European cuisines.

Wheat flour is dispersed in molten butter (temperature must be low to prevent browning), hot milk is added and the mixture is boiled till it thickens; the only spices used are nutmeg and ground white pepper . Sauce Béchamel is rarely served at the table, but more often used for the preparation of baked foods, for on baking it forms a delicious, golden brown surface, especially if sprinkled with some grated cheese (e. g., parmigiano). Nutmeg tree Nutmeg seed Lasagna is one of Italy’s most famous dishes: Flat noodle pasta pieces, stuffing (often meat sauce, ragù alla Bolog­nese, but also spinach or other veg­etables) and often cheese are layered in a casserole, topped with a sauce and baked. Most lasagna recipes pre­scribe Béchamel sauce, but some lasagne are actually pre­pared using a fruity tomato sauce, par­ticu­larly the vegetarian versions.

A some­what similar recipe from Greece is mousaka [μουσακά], made from an aromati­cally spiced ground meat sauce and veg­etables, most often auber­gines, also ar­ranged in layers. The sauce used for that recipe is of Béchamel type, but also contains egg and cheese, which gives a less liquid texture and a phantastic, flavourful crust after baking. The classical French spice mixture quatre épices (meaning four spices ), which goes back to cooking traditions in the baroque era, contains nutmeg in combination with much white pepper (some variants use black pepper), cloves and ginger ; further, optional ingredients are allspice and cinnamon . All components are finely ground together. The resulting powder is mostly used to flavour meat dishes, especially such which are cooked or braised for a rather long time, e. g. stews and ragoûts, sometimes also for sausages and pastries. In character, it is a kind of enhanced and fortified pepper; thus, it may be used whenever black pepper is prescribed, but a richer and deeper aroma is desired.

Since quite a large fraction of nutmeg is today grown in Grenada, nutmeg has entered several Caribbean cuisines. In Grenada, it’s omnipresent, the locals even eating nutmeg-flavoured ice cream (see also vanilla )! Nutmeg is an optional ingredient in a famous Caribbean spice paste, Jamaican jerk (see allspice ). Medicinal Spices Exhibit - UCLA Biomedical Library: History & Special Collections Description The quintessential spice is nutmeg: it was a highly valued exotic flavor source that grew only in the remote Spice Islands. It is not generally known that nutmeg is the kernel of the apricot-like fruit of the tree, Myristica fragrans, and that it is enclosed in a hard seed-case covered with an arillus; this soft membranous coat is the spice, mace. It is astounding to learn how popular these two spices were in the 15th-17th centuries, especially when compared to how little they are appreciated today. Nutmeg may have been a rare delicacy in ancient Greece and Rome, although there is little evidence of its use in the food or drink of those times.

Nutmeg became more familiar to Byzantine traders who obtained it from Arabs, and its name may be derived from the Arabic word “mesk”, which is related to the word musky, meaning fragrant. In old French, “mug” meant musk, and the French term for the musk-nut, noix muguette, became the English word nutmeg. Mace may have had a similar etymologic derivation. The availability of the nutmeg in Europe increased once Crusaders learned to appreciate it in Middle Eastern cooking, and Venetian spice traders then ensured that it became familiar to banqueters of the 12th century. It was generally imported with its companion from the Spice Islands, the aromatic clove. The exaggerated desire for nutmeg, mace and clove by the 15th century made the Moluccan Islands a major target of Portugese explorers. In 1512 an expedition was sent by Albuquerque, the commander of the Portugese fleet in the strategic port of Malacca in the Malay peninsula, to locate the fabled Spice Islands.

The commander of two boats, Francisco Serrâo, was the first European to gather nutmegs and cloves from their original source in a select few of the thousand or so of islands in the Moluccan sea. Nutmeg grew mainly on two of the seven Banda Islands in the southeast Moluccas, while cloves were found particularly in Ternate and Timore. As an outcome of their fateful discovery, the Moluccan Islands remained under Portugese control until these colonials were ousted by the Dutch in the first quarter of the 17th century. The Dutch policy of harsh monopolistic source control resulted in nutmeg trees being destroyed on all islands other than the precious plantations of Banda and Ambon. The Dutch were eventually replaced by the British for a few years at the end of the 18th century, but by that time the Spice Islands had yielded their unique spice trees to Mauritius (controlled by the French), Malaya and the West Indies. Eventually, the Caribbean island of Grenada became an important source of cultivated nutmeg trees. The taste for nutmeg and mace has varied over the millennia.

Although long used as a food flavor in Asia, these spices were mainly appreciated for adding to alcoholic drinks in ancient Rome. In medieval and renaissance banquets, exotic spices, including mace and nutmeg, along with the popular cinnamon, were added in large amounts to various dishes. Fashionable French gourmets would bring their own nutmeg graters to add their nutmeg to appropriately improve on a wealthy host’s dinner. Such affectations generally disappeared in the 18th century, when attention was shifted to the newly fashionable coffee, chocolate and tobacco. Currently, the Dutch maintain a liking for nutmeg and mace, whereas in the cuisines of most other European and American countries, these flavors have a minor role. Perhaps European nutmeg, which comes from the Moluccan Islands, is of better quality than U.S. nutmegs that are grown in Grenada. Furthermore, ground nutmeg and pulverized mace rapidly lose their volatile oleoresins, and thus only freshly ground specimens are of major gustatory value. Nutmeg is mostly used in cola drinks, in confectionary and holiday dishes, such as eggnog.

However, the more aromatic mace is characteristically used in making sausages and other prepared meats, and in donuts, where it provides a recognizable flavor. The former magical and panacea-like properties have declined, and neither spice is utilized in medical practice today. See a list of spices by Taste and Hotness . Useful Parts The dried seed is used for nutmeg and its dried covering (aril) produces mace. Medicinal Properties Large amounts of nutmeg can provide atropine-like hallucinatory experiences, and it has been reported that this agent enjoyed a reputation as a recreational stimulant in some U.S. prisons. It is likely that the active agent is myristicin. This compound is also present in parsley, dill and star anisè, but in very small amounts. Interestingly, the Czech physiologist who studied vision, Purkinje, reported on his own experiences of nutmeg-induced hallucinations. Some may feel that the prior exalted role of nutmeg and spice in the culinary repertoire represents a mass hallucinatory response to modish fashions. See chemicals in spices.

Historical View “Nutmeg [and mace] possess like the other spices, aromatic, stimulant, and carminative properties; but in large doses it is narcotic, producing effects, it is said, similar to those of camphor. It has been used with advantage in mild cases of diarrhea, flatulent colic, and certain forms of dyspepsia…” Bentley, Robert and Henry Trimen. Medicinal Plants; being descriptions with original figures of the principal plants employed in medicine and an account of the characters, properties, and uses of their parts and products of medicinal value. London, Churchill, 1880. (WZ 295 B556m 1880) Click image to enlarge See Assorted Sweet Chile Peppers Cloves (Syzygium aromaticum) Cloves (Syzygium aromaticum) are native to the Spice Islands of the East Indies and belong to the same family as allspice, the Myrtaceae. In fact, they belong to the same genus as the Australian brush cherry (S. paniculatum), a commonly cultivated small tree or shrub in southern California. Also in this genus is the rose apple (S.

jambos), a popular West Indian fruit that is native to southeast Asia. Unlike cinnamon and nutmeg, the clove spice comes from dried, unopened flower buds. Clove oil is extracted from the buds, stems and leaves, and is used in the perfume and soap industries and as a naturopathic, temporary remedy for tooth aches. Up to 80-95 percent of clove oil contains eugenol, a phenolic essential oil. Useful essential oils from the myrtle family may be phenolic or terpene derivatives, depending on the species. Cloves are the sun-dried, flower buds of (Syzygium aromaticum), a tree native to the Molucca Islands between Celebes and New Guinea (also known as the Spice Islands). Clove oil has antibacterial and painkilling (anesthetic) properties. When applied directly to the gums, it will numb the pain of toothache. A mouthwash containing clove oil has been shown to be effective in treating gingivitis.

See Blossom And Fruits Of Rose Apple Bay Rum (Pimenta racemosa) Bay rum is obtained from the distillation of the leaves of Pimenta racemosa, a tree native to the West Indies. The bay rum tree belongs to the same genus as allspice, both members of the myrtle family (Myrtaceae). It contains a phenolic essential oil used in lotions and colognes. The fragrant oil superficially resembles clove oil, another tree in the myrtle family. The name bay "rum" comes from the former practice of distilling bay in rum and water. It is NOT consumed internally as in the highly intoxicating sugar cane beverage known as rum. Left: Shiny green leaves and trunk of the ray rum tree (Pimenta racemosa) on the island of St. John, U.S. Virgin Islands. Right: Bottle of fragrant bay rum cologne (not to be confused with sugar cane rum). Caper Family (Capparaceae) Capers (Capparis spinosa) Like cloves, the tasty "spice" called capers (Capparis spinosa) also comes from unopened flower buds.

The caper plant is a low, trailing shrub in the caper family (Capparaceae) native to the Mediterranean region. Also known as Capparidaceae, the caper family is a small plant family closely related to the mustard family (Brassicaceae). It includes an interesting native southern California shrub called bladderpod (Isomeris arborea). Capers are used mainly for flavoring pickles, relishes and sauces. Their salty flavor truly enhances fish and pasta dishes. Capers are the pea-sized, unopened flower buds of Capparis spinosa (Capparidaceae), a trailing shrub of the Mediterranean region. They are used to flavor pickles, relishes and sauces, and are absolutely delicious on swordfish steaks and in spaghetti dishes. Caper (Capparis spinosa), a trailing shrub of the Mediterranean region. The image shows a long-stalked fruit (berry) and the typical flat, oval leaves. The showy white flowers have numerous stamens. Capers of commerce come from the pea-sized, unopened flower buds of this species.

Laurel Family (Lauraceae) True cinnamon comes from the bark of the cinnamon tree (Cinnamomum zeylanicum), a member of the Laurel Family (Lauraceae). Another species of Cinnamomum (C. camphora) is the source of camphor oil, a monoterpene essential oil distilled from the twigs, leaves and wood. Camphor oil is used in antiseptics and in pain-relieving creams, gels and lotions. Along with menthol, it is the active ingredient in aromatic analgesic ointments for nasal decongestion and muscular aches and pains. Camphor (Cinnamomum camphora) Camphor tree (Cinnamomum camphora): The source of camphor oil, a monoterpene essential oil used in topical antiseptics and aromatic analgesics. Ceylon Cinnamon (Cinnamomum zeylanicum = C. verum) The cinnamon tree (Cinnamomum zeylanicum), a member of the laurel family (Lauraceae).

The delicious, fragrant spice cinnamon is obtained from the ground inner bark of trunks and branches. Another species of Cinnamomum (C. camphora) is the source of camphor oil, a monoterpene essential oil distilled from the wood. Both species of Cinnamomum are native to rain forests of tropical Asia. Thin strips of bark roll into tight rolls upon drying and are sold as "sticks" or "quills." There are other species of cinnamon native to tropical Asia. The bark of Chinese cinnamon or cassia (Cinnamomum aromaticum) has been shown to lower blood glucose levels in diabetics. Cassia sticks can easily be distinguished from Ceylon cinnamon "quills." Cinnamon sticks have many thin layers and can easily be made into powdwer using a coffee grinder or spice grinder. Cassia sticks are extremely hard, and are usually made of one thick layer that can break an electric spice or coffee grinder without first breaking them into very small pieces.

Bay Leaves (Umbellularia californica) Other important fruit and herbal trees in the laurel family include avocado (Persea americana), sassafras (Sassafras albidum), European bay (Laurus nobilis), and California bay or Oregon myrtle (Umbellularia californica). Nutmeg spice comes from the dried endosperm inside the seed of the nutmeg tree (Myristica fragrans), a member of the myristica family (Myristicaceae). California nutmeg (Torreya californica), a native tree in the Sierra Nevada, is actually a gymnosperm that belongs to the yew family (Taxaceae). Its large seeds, with a fleshy green outer layer, superficially resemble those of the true nutmeg tree. Dried leaves of the California bay tree (Umbellularia californica) are used as a delicious herb in spaghetti and other entrees. The fruits resemble miniature avocados. The light-colored wood from large trees in Oregon (known as Oregon myrtle) has a beautiful grain and is made into various objects, such as furniture and bowls.

Dried leaves of the California bay tree (Umbellularia californica) are used as a delicious herb in spaghetti and other entrees. The fruits resemble miniature avocados (also in the Lauraceae), with a large seed surrounded by an outer, green fleshy layer. See Fruit Of The Avocado Tree Sassafras (Sassafras albidum) Sassafras oil is an important flavoring obtained from distillation of the bark on the roots of Sassafras albidum, a large tree native to the deciduous forest biome of the eastern United States. This tree is unmistakable with its large, three-lobed leaves that turn golden yellow during the fall months. Sassafras is widely used for flavoring tobacco, carbonated beverages, medicines, soaps, perfumes, dentrifices and sassafras tea. Although sassafras has also been used to flavor root beer, the primary flavorings used in the original recipes for old-fashioned root beer come from an infusion of the roots, bark and leaves of sarsaparilla, ginger and wintergreen. Sarsaparilla comes from the roots of Smilax species, such as S.

offinicalis (Liliaceae), while ginger comes from the rhizome of Zingiber officinalis (Zingiberaceae). Oil of wintergren is derived synthetically and from the distillation of leaves from Gaultheria procumbens (Ericaceae). Like many other beverages sold today, most of the popular root beers contain synthetic flavorings. Sassafras (Sassafras albidum) is a beautiful tree native to the deciduous forest biome of the eastern United States. It is readily identified by its large three-lobed leaves. Sassafras oil is obtained from the roots and is used in carbonated beverages, teas, medicines and perfumes. Nutmeg Family (Myristicaceae) Nutmeg (Myristica fragrans) Dehiscent fruit of the nutmeg tree (Myristica fragrans) showing the large seed surrounded by a red, fleshy, netlike aril. The spice called mace is derived from the fleshy aril. Nutmeg is derived from the ground seed endosperm.

Some authors consider this fruit to be a drupe that splits open at maturity, exposing a hard, black endocarp layer surrounded by the fleshy red aril. This is the only tropical fruit that is the source of two different spices. Note: The chemical spray used in self defense and riot control is not derived from the mace of nutmeg fruits. Mace and nutmeg, two important spices from the fruit of the nutmeg tree (Myristica fragrans). Mace is derived from the fleshy red aril surrounding the seed, while nutmeg is derived from the ground seed endosperm. This is the only tropical fruit that is the source of two different spices. Note: The chemical spray used in self defense and riot control is not derived from the mace of nutmeg fruits. Witch-Hazel Family (Hamamelidaceae) Witch Hazel (Hamamelis virginiana) Witch hazel (Hamamelis virginiana) is shrub in the witch-hazel family (Hamamelidaceae) native to the eastern United States.

The witch hazel of commerce is an aromatic mixture of tannin and a phenolic essential oil (hamamelitannin) obtained from the distillation of the leaves, bark and twigs of this interesting shrub. Liquidambar or sweet gum (Liquidambar styraciflua), a commonly cultivated deciduous tree with beautiful autumn foliage, also belongs to this family. The common name "witch hazel" is derived from the custom of using its branches as divining rods to reveal hidden underground water, a practice known as water witching. This shrub also has the curious adaptation of forcibly ejecting its shiny black seeds (two seeds per capsule) when the seed capsules are ripe. Witch hazel is used medicinally as a soothing, topical astringent. One of its best-known uses is in medicated pads for the relief of hemorrhoids. For this purpose it is unsurpassed by any naturopathic remedy. The foliage and seed capsules of witch hazel (Hamamelis virginiana) in the fall. Two shiny black seeds are forcibly ejected from each capsule, a fact verified by Mr. Wolffia one evening when he placed a branch on the night stand next to his bed.

Cookbook:Nutmeg - Wikibooks, open books for an open world Cookbook:Nutmeg Cookbook | Recipes | Ingredients | Spices and herbs Nutmeg and mace are two spices derived from the same plant, the nutmeg tree (Myristica fragrans). The nutmeg tree is indigenous to the Banda Islands of Indonesia but is also grown in the Caribbean (e.g., Grenada). Several commercial products are produced from the nutmeg tree, nutmeg and mace being the best known. Nutmeg is the actual seed of the tree, roughly egg-shaped and about an inch long, while mace is the dried "lacy", reddish covering of the seed. Other products include their essential oils. Other nutmeg tree species include the M. argentea which produces 'Papuan' nutmegs from Papua (Indonesia) and Papua New Guinea, and M. malabarica which produces 'Bombay' nutmegs from India ; both are used as adulterants of M. fragrans products.

The spices in their ground form are mainly used in the food processing industry, principally in the seasoning of meat products; they are also used in soups, sauces, baked goods and spice mixes such as curry powder in Japan . Both spices have similar taste qualities; mace is more popular in light coloured foods because of its light orange colour. Mace tends to be sweeter and more delicate. The essential oil is obtained by the steam distillation of ground nutmeg. The oil is colourless or light yellow and smells and tastes of nutmeg. Essential nutmeg oil as such is used as natural food flavouring in baked goods, syrups, beverages (e.g., cola), sweets, etc. It replaces ground nutmeg as it leaves no particles in the food. Nutmeg is extremely toxic when injected intravenously. Excessive consumption of the spice is also dangerous and can lead to death. Nutmeg can also cause hallucinations when taken in excess, along with nausea, dehydration, and generalised body pain.

Question: From which tree is the spice 'Mace' obtained?
Answer: NUTMEG